In 3-quart saucepan, heat broth, wine, and water to boiling.,In 4-quart glass bowl, microwave butter and leeks on High 4 minutes, stirring once.,______,Carefully add liquid; cover and microwave at 50 percent power 18 minutes, stirring every 5 minutes, until rice is just tender and liquid is creamy.,Stir in Parmesan, 1 teaspoon salt, and 1/8 teaspoon black pepper.,Spoon risotto into 6 shallow bowls.,Garnish with parsley.